Zucchini and Cheddar Egg Muffins with Bacon
Portable keto breakfast muffins loaded with shredded zucchini, sharp cheddar, and crispy bacon, baked to fluffy perfection. This american-inspired keto (low carb) ready in about 32 minutes pairs large eggs, squeezed dry shredded zucchini, shredded sharp cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 large eggs
- 1 cup, squeezed dry shredded zucchini
- 3/4 cup shredded sharp cheddar cheese
- 6 slices, chopped cooked bacon
- 1/4 cup heavy cream
- 2, thinly sliced green onions
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp, for greasing muffin tin olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with 1 tsp olive oil.
- Step 2: In a large bowl, whisk 8 large eggs with 1/4 cup heavy cream until smooth and slightly frothy.
- Step 3: Stir in 1 cup shredded zucchini (squeezed dry to remove excess moisture), 3/4 cup shredded sharp cheddar cheese, 6 chopped cooked bacon slices, 2 thinly sliced green onions, 1 tsp salt, and 1/2 tsp black pepper until evenly combined.
- Step 4: Pour the egg mixture evenly into the 12 muffin cups, filling each about 3/4 full.
- Step 5: Bake in preheated oven for 18-22 minutes until the egg muffins are set and golden on top. Let cool for 5 minutes before removing from the tin. Serve warm or store for a grab-and-go keto breakfast.
Frequently asked questions
How long does Zucchini and Cheddar Egg Muffins with Bacon take to make?
Total time is about 32 minutes (10 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Zucchini and Cheddar Egg Muffins with Bacon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Zucchini and Cheddar Egg Muffins with Bacon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini and Cheddar Egg Muffins with Bacon for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Zucchini and Cheddar Egg Muffins with Bacon low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
